Has anyone got the Alissa Cohen book?
I am after a new recipe book and I am drawn to hers, but coz it is more expensive than most I’m wondering if it is really worth it.

I’ve got quite a few raw recipe books, so now I am after unique, unusual recipes – not just pasta, smoothies and other more commonly found recipes. And I want to use as much fresh, non-dehydrated food as possible, normal everyday ingredients, and as few ingredients in each recipe as possible.

I already tried the banana crepes from her book which Kandace posted on here, and they are out of this world! And barbeque chickun which was very good too. Are there at least 10 other recipes as good as that in her book? Thankyou.

I’ve got her book. Many of her recipes are prepared using the dehydrator. Personally, I think a lot of the recipes in her book are similar to the recipes in other raw books or in recipes you find here (like the cinnamon rolls). If you’ve got other raw books already, I bet you won’t find a lot of recipes you haven’t seen in Alissa Cohen’s. I’ve got her book first and I’ve compared her recipe to other raw books and thought that I don’t need to buy another one. Hope this helps, maybe check the book out in a bookstore or library.

Hi Zoe,I have Rose Lee Calabro’s book called Living in the Raw.Many of the recipes uses grains instead of nuts.It’s brand new and I didn’t have time to experiment any recipe,but it looks very good.You could go and check on www.Amazon.com on the part that they show you some parts of the book.

Hi Zoe,
I have her book/dvd set and really like it. I have a lot of raw food books, but go to hers because her recipes are fairly simple, use foods that are those that you can find in a regular grocery store, and everything I’ve tried of hers is tasty so far. I always cut the salt and any sweetener in 1/2, taste it, then add more if needed to be on the safe side. The only thing I’ve found is that she seems to love a lot of garlic in foods, but you can always cut that to the amount you like and add more if needed too. On the down side, there are not many photos of the recipes at all and I’m one that does like to see what it looks like before making it LOL! For that purpose I like these books: Rawvolution and also Raw Food Real World (this one has a lot of ingredients per recipe, but they are all delicious so far…if you have the time to make the dish). For basics though (like raw mayo for example) Alissa’s book is a keeper I think because of the simple ingredients and taste :)

That was my first recipe book. I haven’t had the time to watch the dvd I have of hers. The recipes are usually simple and have ingredients that are commen and easy to find. She uses products that are not raw so I substitute those ingredients. She uses a lot of nuts, braggs amino, and sweeteners in her recipe book, so I don’t use many of her recipes commonly. I don’t suggest it for a beginner who hasn’t done any research on the foods.

If you want something unique and unsual get Raw the uncook book by Juliano Brotman.

Yes I got raw by juliano frm the library last year and kept it out for ages and ages, it is brilliant. Apparently he is writing as new one with no non raw items or hybridised foods in it, can’t wait!
Well thanks for your comments everyone, I think I’ll be giving Alissa’s book a miss. I’ll get it out the library instead of buying it.